Makes 16 sticks
Crunchy on the outside with warm, gooey cheese inside, this perfect finger food is a big hit whenever we serve them. You might want to double the recipe. Forget about chicken tenders—kids of all ages love these chicken treats with a surprise inside.
2 tablespoons olive oil
2 pounds ground chicken breast
4 large eggs, lightly beaten, divided
2 garlic cloves, minced
1 tablespoon dried parsley or 3 tablespoons minced fresh flat-leaf parsley
1 tablespoon dried oregano or 3 tablespoons minced fresh oregano
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound mozzarella cheese, cut into 16 sticks
1 cup all-purpose flour
2 cups seasoned Italian bread crumbs
1 cup grated Parmesan cheese
2 cups Marinara Sauce (here), warm, for serving
Preheat the oven to 400°F. Spread the oil on a rimmed baking sheet.
Using your hands, mix the ground chicken, 2 of the beaten eggs, the garlic, parsley, oregano, salt, and pepper in a large bowl.
Mold about ¼ cup of the chicken mixture around each mozzarella stick to enclose it completely.
Put the flour in a shallow baking dish or pie plate. Put the remaining 2 beaten eggs in a small bowl. Mix the seasoned bread crumbs and Parmesan cheese in a shallow bowl. Dredge each chicken stick first in the flour, then in the egg, and finally in the bread crumb mixture and place in a single layer on the oiled baking sheet.
Bake for 15 to 20 minutes, turning to make sure all sides are golden brown. Serve immediately with warmed marinara sauce for dipping.